Chemical stability and bioaccessibility of β-carotene encapsulated in sodium alginate o/w emulsions: Impact of Ca2+ mediated gelation

Christos Soukoulis, Sébastien Cambier, Lucien Hoffmann, Torsten Bohn*

*Corresponding author for this work

Research output: Contribution to journalArticleResearchpeer-review

54 Citations (Scopus)


In the present work, 5% (w/w) canola oil-in-water submicron emulsions containing sodium alginate were investigated as β-carotene (0.05% w/w) carriers. O/w emulsions prepared via spontaneous emulsification were Tween-80 (SA, 1 and 1.5% w/w) stabilised. Ionotropic gelation of the o/w emulsions' continuous phase via in situ Ca2+ release, in the presence (sheared o/g emulsions) or absence (quiescent o/g emulsions) of mechanical stirring (1000 rpm, 6 h) was conducted. β-Carotene chemical stability in both o/w and o/g emulsions following 65 day storage periods at 4, 20 and 37 °C, as well as its bioaccessibility under in vitro oro-gastro-intestinal digestion conditions were evaluated. Oxidative degradation rates of β-carotene ranged from 0.22 to 2.77%/day. Although Ca2+-mediated gelation of o/w emulsions' aqueous phase enhanced β-carotene chemical stability, oxidative degradation rates between quiescent o/g (0.07-1.42%/day) and sheared o/g (0.19-1.50%/day) emulsions were comparable. Based on the activation energies of β-carotene degradation calculated by the Arrhenius kinetic model, sheared o/g emulsions exerted the lowest storage temperature dependency, followed by the quiescent o/g and SA containing o/w emulsions. Moderate (ca. 27%) to high (ca. 48%) bioaccessibility of β-carotene was achieved in quiescent and sheared o/g emulsions respectively, showing no dependency on SA content. Contrarily, β-carotene bioaccessibility was reduced from ca. 29-16% for 1 and 1.5% SA containing o/w emulsions. Digesta micellar fractions of o/g emulsions exerted smaller lipid droplet size and lower surface tension values compared to the SA containing o/w emulsions. Therefore, it was postulated that enhanced β-carotene bioaccessibility in o/g emulsions was associated with their higher colloidal stability throughout gastrointestinal passage.

Original languageEnglish
Pages (from-to)301-310
Number of pages10
JournalFood Hydrocolloids
Publication statusPublished - 1 Jun 2016


  • Bioavailability
  • Carotenoids
  • Degradation
  • In vitro digestion
  • Ionotropic gelation
  • Storage stability


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